BALSAMIC FAJITA CHICKEN WRAPS TO GO

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Balsamic Fajita Chicken Wraps To Go image

These are "fajitas" that you can make up ahead of time - you make the filling then put it in a thermal container and bring it along with you to picnics and fill your tortillas on the spot. The meat and other ingredients are cubed/diced, rather than in strips, to make it easier to use as a filling. I like adding vegetables into meals whenever I can, so there are some ingredients in this you might not usually see in fajitas! ;) Prep time includes marination. (This recipe is also an entry for the June 2002 "Ready, Set, Cook" contest at RecipeZaar.)

Provided by Julesong

Categories     Lunch/Snacks

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 21

3 boneless skinless chicken breasts, cubed
4 tablespoons balsamic vinegar
2 tablespoons lime juice
4 tablespoons olive oil, divided
3 cloves garlic, minced
1 tablespoon butter
1 medium yellow onion, 1/2 inch diced
1/2 red bell pepper, 1/2 inch diced
1/2 yellow bell pepper, 1/2 inch diced
1 cup sliced mushrooms
1/2 cup broccoli, slaw cut to 1/2 inch lengths (fresh broccoli stem, julienned, available in stores or make your own)
1 cup cooked canned black beans, drained (for fewer carbs, use black soy beans)
1/2 cup of your favorite salsa
1 teaspoon dried cilantro or 2 tablespoons chopped fresh cilantro
1 teaspoon chili powder, to taste
1/2 teaspoon cumin, to taste
1 ripe avocado, peeled,seeded,and 1/2 inch diced
3/4 cup sour cream
salt and pepper, to taste
4 -6 large flour tortillas (10 inch or larger)
grated cheddar cheese or monterey jack cheese, for garnish (optional)

Steps:

  • Combine the vinegar, lime juice, 2 Tbsp olive oil, and minced garlic in a Ziplock bag or non-reactive bowl.
  • Add cubed chicken breast and let marinate in refrigerator for an hour or two.
  • In a large skillet, melt remaining olive oil and butter together.
  • Remove chicken from marinade; discard marinade.
  • Stirring occasionally, sauté the chicken, onion, bell peppers, mushrooms, and broccoli slaw pieces over medium-high until chicken is cooked completely and the veggies are to the desired texture (some people prefer them crisp and some like them softer), which will take about 7 to 10 or so minutes.
  • Reduce heat, add in the remaining ingredients except the avocado, sour cream, and flour tortillas and simmer on medium-low for another 5 minutes.
  • Stir in the avocado and sour cream; season with salt and pepper, to taste.
  • If you're taking these to a picnic, put the fajita mix into a thermal container to keep it warm; on site give each person a tortilla and pass around the filling.
  • If you're eating them at home, fill the tortillas with the mixture, garnish with grated cheese, and enjoy!
  • Makes 4 to 6 servings, depending on how hungry you are; you can also use smaller tortillas and an additional chicken breast to get more servings, if you like.
  • You can, of course, use more or less of any of the veggies to get a mixture that*you* enjoy!

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